Posts Tagged ‘vegetables’

FoodBuzz paired up with American Express, and has selected 20 food bloggers, myself included, to create an original recipe with six ingredients or less as part of the Dinner@6 program. They will be selecting one favorite recipe from the twenty to win a $600 American Express gift card!

For this contest, I came up with a variation of chicken pot pie by making it into a wellington-type meal. Not only does it have just six ingredients (not counting salt, pepper, oil and water), but it’s quick and easy to make, yet looks like you spent a lot of time preparing it. The golden flaky crust is wrapped around a juicy chicken breast which has been surrounded by onion and chive cream cheese, vegetables, and cheddar cheese. In other words, delicious.

Also as part of this Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win! What is your favorite six-ingredient recipe?

PRIZE: $100 American Express® gift card

HOW TO ENTER: Leave a comment with your favorite six-ingredient recipe (salt, pepper, water, and oil do not count towards the total). Winner will be chosen at random. Giveaway ends on September 30, 2011 at 11:59 pm EST. Official rules. -*-GIVEAWAY ENDED-*-

CHICKEN POT PIE WELLINGTON

Serves 4

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper

1 Tbsp olive oil

1 sheet puff pastry, thawed

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables, thawed

4 Tbsp onion and chive reduced fat cream cheese

1 egg whisked with 1 Tbsp water

Directions:

Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with non stick cooking spray, set aside.

Salt and pepper both sides of the chicken breasts. In a large skillet, heat oil over medium. Add chicken and cook 8 minutes per side, or until browned. Transfer to a plate to cool.

Roll out the puff pastry on a floured work surface into a 14-inch square. Cut into four 7-inch squares.

Place 1/4 cup cheddar in the middle of each square, followed by a 1/4 cup vegetables. Place a chicken breast over the cheese and vegetables, and spread a tablespoon of cream cheese over each.

Lightly brush the edges of the pastry with water. Fold the pastry up and over the chicken and press to seal. Place wrapped chicken, seam-side down, on the prepared baking sheet. Brush with egg mixture and bake for 20 minutes or until golden brown.

Source: The Spiffy Cookie original

Disclosure: This post part of the Foodbuzz Tastemaker program with American Express. Opinions are my own.

Leah and I made this last night to kick off our Harry Potter movie marathon, in preparation for the final movie coming out next week. You better believe we are going to the midnight showing! Unfortunately, the four others we convinced to start the marathon with us last night (4 who have never watched any of the movies, let alone read the books – blasphemy I say) will probably not be joining us for the duration. Advantage of reading the books as they came out (totally waiting in line more than once at midnight for it) and then watching the movies right as they hit the screen, I suppose. Somehow this meal wasn’t enough to convince them to come back for more.

This was the second time I’ve played with the Philadelphia cooking creme, and I continue to love it. I really need to try the other blends, because it makes for fun and quick meals. This dish in particular was almost a little too spicy for Leah, but I not only got seconds but thirds. And the not-so-much-Harry Potter fans found something else to be a fan of. In other words it was just marvelous… darling.

Oh, and this is completely unrelated but if I had a bunch of money lying around, I would buy these shoes in a heart beat. Size 7, mk thanks O:-).

Heat large skillet over medium high heat with olive oil. Brown sausages for about 7 minutes. Add frozen vegetables, cover and let cook for about 5 minutes, until vegetables have thawed out. Add cooking creme and noodles to skillet and stir together. Add reserved pasta water, one ladle at at a time, until sauce is to your desired consistency. Stir in Parmesan cheese and red pepper flakes. Serve immediately with more Parmesan and red pepper flakes as garnish.

Why on earth would someone want to make their own chicken nuggets? It seems like such a gross, daunting task. I almost didn’t make them before I read the directions, because I thought they were going to be be more work than I was willing to do at the time. I’m glad I checked because these were much simpler than I had imagined. Although mashing the veggies up with the ground chicken wasn’t my favorite feeling between my fingers, making these was really fun! How often to you get to play with your food and make it into fun shapes (besides cut outcookies)? And it’s a great way to sneak in vegetables.

I ate these with Ranch dressing. Seems like I use that a lot these days and I blame Brent for my infatuation. I didn’t even dip my pizza in it until after we started dating. I also took it further and served these nuggets with a Ranch infused mac and cheese… which I will post tomorrow O:-).

These also reheat very well in a toaster oven, if you manage to have any leftovers that is.

Ingredients:

1-14 oz. package California Veggies, thawed

1 egg

1/2 lb ground chicken

1 tsp onion salt

2 cups Panko bread crumbs

Salt & pepper to taste

Directions:

Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed.

On a large cutting board, spread a thin layer of the Panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2 inch thick. Sprinkle more Panko crumbs, salt, and pepper on top of the chicken mixture. Use a cookie cutter to cut the chicken into star shapes (the last bit of scraps I formed into a boring round nugget).

Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through. Serve with ranch dressing or barbecue sauce.